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Photo: Spork/Facebook
An abandoned Sonic drive-in at Preston and Frankford has a new lease on life thanks to chef Eric Justice (formerly of Mexican Sugar). With a little help from partners Tim Byres, Christopher Jeffers, and Christopher Zielke (think Smoke, Bolsa, and Chicken Scratch), Bradley Borchardt, and Pie 3.14 owner Sean Conner, Justice has transformed the space into a family-friendly spot boasting a creative, reasonably priced menu and a full bar — plus an out-of-this-world mural and garage doors that open up to a spacious outdoor area. The patio won't be open for another month or so, but expect a foosball table, bocce ball, a ping pong table, and yes, even a putting green.
A large portion of the menu is devoted to build-your-own burgers and sandwiches, with protein options that include not only a ground sirloin and brisket patty (ground in-house daily) but also buffalo, a black bean burger, chicken breast, a Niman Ranch hot dog, or pork carnitas. The sauce, cheese, and garnish options are where Spork really stands out from the pack, though; in addition to the usual melty American, there's fancier stuff like burrata and Humboldt Fog aged goat cheese. Housemade sauces include jalapeno blue cheese, tamarind ketchup, and Japanese red chile mayo, and any of the sandwiches can be crowned with garnishes such as spicy Dr Pepper onions, Korean pickles, or Jack Daniels jalapenos. (If that's entirely too much decision-making, there are seven predetermined sandwich options picked out for you.)
Other menu highlights include pretzel-crusted chicken tenders, bulgogi kimchi fries, and pimento cheese dip. In addition to sodas, shakes, and floats made with soft-serve custard, adults will find plenty of booze options: Several cocktails include a fancier take on the Long Island Iced Tea made with 86 Co. spirits and a frozen Orange Creamsicle, and the beer selection ranges from Bud Light and Miller High Life to Peticolas Velvet Hammer on tap.
Spork is open 11 a.m. through midnight Monday through Thursday, 11 a.m. to 1 a.m. Friday and Saturday, and 11 a.m. through 10 p.m. on Sundays.
